Red-Skinned Potato Hash with Shallot & Tomato |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoon(s) butter for potatoes |
4 cup(s) chicken stock |
2 tablespoon(s) chopped fresh chives |
2 tablespoon(s) chopped fresh parsley |
2 tablespoon(s) chopped garlic |
2 cup(s) diced (unpeeled) red potatoes |
freshly ground black pepper to taste |
kosher salt to taste |
2 tablespoon(s) olive oil for potatoes |
olive oil for shallots |
3 roma tomatoes |
6 shallots |
Directions:
1. Peel and quarter shallots. Place in a small skillet over medium-high heat with a little oil and saute until they begin to brown, about 2 minutes.
2. Bring stock to a simmer and blanch potatoes, cooking 1 to 2 minutes. Scoop out potatoes and place in bowl of ice water to stop cooking.
3. Blanch Roma tomatoes in the stock for 1 minute to loosen the skins. Peel, seed, and dice into medium-size pieces. (Reserve stock for another use: to make the Marsala jus.)
4. Heat oil and butter in a large skillet over medium to medium-high heat until they start to smoke. Pat potatoes dry, season with salt and pepper and saute, until cooked through and browned. Add shallots and herbs and toss. Add tomatoes a minute or two before serving.
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